½ lb. mustard greens, stems & center ribs cut & leaves cut crosswise into ½”-wide strips3 Tbsp. olive oil 1½ tsp. mustard seeds 1 sm. onion, chopped finely 1½ Tbsp. balsamic vinegar 2 slices bacon, cooked until crisp & crumbled
Wash mustard greens, spin/blot dry, & put in a lg, heatproof bowl. In a skillet, heat oil with the mustard seeds, covered partially to keep seeds from popping out, over moderate heat for 2 to 4 mins, or until the popping subsides. Add onion. Cook the mixture, stirring, until onion is softened. Remove skillet from the heat, stir in vinegar, & bring mixture to a boil. Drizzle the dressing immediately over mustard greens & toss the salad. Add bacon and salt and pepper to taste. Toss well. Serves 2.
Adapted from Gourmet, November 1992.